Muffuletta Recipe

Name: Muffuletta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup roughly chopped pitted green olives, preferably Bella di Cerignola; 1 cup roughly chopped pitted Kalamata olives; 1/2 cup roughly chopped peeled roasted red peppers; ⅓ cup roughly chopped flat-leaf parsley; 1/4 cup celery leaves, torn; 3/4 cup thinly sliced celery; 1 clove garlic, minced; 1/4 cup extra virgin olive oil; 2 tablespoons red wine vinegar; 1/2 teaspoon dried oregano; Pinch freshly ground black pepper; One (8 to 9 inches in diameter and 4 inches high) round loaf crusty Italian bread; 4 ounces soppressata, thinly sliced; 8 ounces provolone cheese, sliced; 4 ounces Italian deli ham, thinly sliced; 4 ounces mortadella, thinly sliced; 4 ounces sweet coppa (cured Italian pork), thinly sliced; 4 ounces hard salami or bresaola, thinly sliced

Servings: persons

1 cup roughly chopped pitted green olives, preferably Bella di Cerignola
1 cup roughly chopped pitted Kalamata olives
1/2 cup roughly chopped peeled roasted red peppers
⅓ cup roughly chopped flat-leaf parsley
1/4 cup celery leaves, torn
3/4 cup thinly sliced celery
1 clove garlic, minced
1/4 cup extra virgin olive oil
2 tablespoons red wine vinegar
1/2 teaspoon dried oregano
Pinch freshly ground black pepper
One (8 to 9 inches in diameter and 4 inches high) round loaf crusty Italian bread
4 ounces soppressata, thinly sliced
8 ounces provolone cheese, sliced
4 ounces Italian deli ham, thinly sliced
4 ounces mortadella, thinly sliced
4 ounces sweet coppa (cured Italian pork), thinly sliced
4 ounces hard salami or bresaola, thinly sliced

1
Make the olive salad by combining all ingredients in a large bowl.
2
Set aside to marinate.
3
Assemble the muffuletta by slicing the loaf of bread horizontally into 2 large pieces, with the top piece 2/3 the size of the bottom piece.
4
Hollow out the top piece by removing the soft bread inside, leaving 1/2 inch of bread near the crust.
5
Spread half of the olive salad on the bottom piece.
6
Begin layering the meats, starting with the soppressata and adding 1/4 of the provolone cheese between each layer of meat except for the last.
7
Spread the remaining olive salad on the last layer of meat and top with the hollowed bread.
8
Press down lightly and let sit at least 10 minutes.
9
To serve, slice into 6 or 8 wedges.
10
It will keep for several hours in the refrigerator wrapped in plastic.

437

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 1 cup roughly chopped pitted green olives, preferably Bella di Cerignola, 1 cup roughly chopped pitted Kalamata olives, 1/2 cup roughly chopped peeled roasted red peppers, ⅓ cup roughly chopped flat-leaf parsley, and more.

Yes, Muffuletta falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Muffuletta

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